Usually, a clafoutis is a fruit and custard dessert. Here we have a savory version...with roasted vegetables and Parmesan. I was able to find nearly all the unusual ingredients at Whole Foods, but if not available in your area, substitute anything reasonably close. We thought there was too much potato, but small purple sweet potatoes were not available and I found one large and cut it in half before roasting....it turned out to be too much, even after quartering. Fingerlings were not available either and I substituted small Yukon Golds, which no doubt added even more potato than needed. We both wanted more veggies and less potato, but this was not a problem with the recipe, just my not adjusting the recipe properly.
Because time was an issue, I roasted the vegetables the day before and refrigerated them, then made the custard right before baking the next day. Worked out fine. We loved the dish and I would make it again.
Roasted Vegetable Clafoutis
From Food and Wine
Ingredients for the vegetables:
8 medium carrots of varying colors (3/4 pound)
6 baby beets of varying colors (about 4 ounces), scrubbed
3 tablespoons extra-virgin olive oil, plus more for rubbing
6 fingerling potatoes
2 small purple sweet potatoes (3/4 pound total)
2 heads baby orange cauliflower (about 4 ounces), cut into 3/4-inch florets
1/2 small head Romanesco broccoli, cut into 3/4-inch florets (3 cups)
Freshly ground pepper
Ingredients for the batter:
1 3/4 cups half-and-half
4 large eggs
1/2 cup all-purpose flour
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
Softened butter, for greasing
Preheat your oven to 400°. Spread the carrots and beets on 2 separate sheets of foil and drizzle with 2 tablespoons of the olive oil. Fold up the edges of the foil sheets to make two sealed packets.
On a small baking sheet, rub the fingerling and sweet potatoes with olive oil and prick them all over with a fork.
In a medium baking dish, toss the cauliflower and broccoli florets with the remaining 1 tablespoon of olive oil.
Roast the broccoli and cauliflower for about 15 minutes, the potatoes for about 30 minutes and the carrots and beets for about 35 minutes, until all of the vegetables are tender and the broccoli and cauliflower are browned in spots.
Let cool slightly. Peel the sweet potatoes and cut them into quarters lengthwise; peel the fingerling potatoes and cut them in half lengthwise. Season the roasted vegetables lightly with salt and pepper.
In a blender, combine the half-and-half with the eggs, flour, 1/2 cup of the cheese and 2 teaspoons salt and blend until smooth.
Butter a 9-inch-square glass or ceramic baking dish and sprinkle all over with cheese. Arrange the vegetables in the baking dish in 2 stacked layers, lining them up in the same direction. Pour the batter on top. Sprinkle with the remaining 2 tablespoons of cheese and bake in the center of the oven for about 45 minutes, until puffed, golden and set; cover the dish with foil halfway through to prevent over-browning. Let the clafoutis cool slightly, then cut into squares and serve.
I don't enjoy a sweet clafoutis..I would this:)ReplyDelete
I'm not sure why the Food & Wine experts want to call it clafoutis, but it sounds like a delicious dish, and your version sounds quite successful. I guess "clafoutis" has become so trendy the cooking mags have to use the term for whatever.ReplyDelete
best... mae at maefood.blogspot.com
The colors of the veggies look so great in the slice! Love this idea. Can't wait to give it a try.ReplyDelete
Love those colourful carrots! That slice looks really great, Barbara.ReplyDelete
But what good this clafoutis , really very very inviting. Congratulations dear , a big kiss and good week BEGINNING ! Bacione MirtaReplyDelete
Such a lovely idea making the savoury clafoutis - I have only made a cherry one.
Hope all is well and wishing you a great week
A lovely idea and mouthwatering vegetable clafoutis.ReplyDelete
I have always wanted to make a savory clafoutis and you have succeeded beautifully Barbara. Looking forward to making something similar. Love your critique on what to do to make it even better.ReplyDelete
This would be a great side dish for a large gathering too. It looks delicious, Barbara, and filled with great vegetables.ReplyDelete
cool to see a savory one, looks deliciousReplyDelete
I haven't done a clafouti with vegetables but this looks great!ReplyDelete
Hi Barbara, love savory dishes like this one, I Like that fact that you can do some of the prep ahead of time. Looks delicious!ReplyDelete
Ooooooh I'm a HUGE fan of clafoutis as dessert (i.e. pear, cherry, etc) but I've NEVER had a savory one! I look forward to trying this recipe, Barbara, and thanks for sharing your tips from making it yourself - always so helpful!ReplyDelete
i don't really enjoy clafoutis for dessert--i think they're too eggy or something? i like the idea of a savory version and yours is particularly lovely to behold!ReplyDelete